🍇 Pinot Noir
Farming/Vinification: Strictly organic farming with natural fertilizer (ie animals in the vines) and organic compost. Picked in three passes through the vines between September 4-27, it was foot-stomped and macerated on its skins/stems for 6-9 days prior to being pressed into neutral oak barrels, where it aged for 10 months on the primary lees. Minimal amount of Sulfur dioxide added at crush and bottling.
Notes: Medium-bodied mountain Pinot Noir. Black fruits, crushed flowers and stony minerals.